Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
5
HOT
PROCESSING
Ice cream bases
6
CREMOSISSIMA QUICK BASE
CODE REFERENCE:
0578 CREMOSISSIMA QUICK
MAIN CHARACTERISTICS:
Hot processed base with fats and low-fat milk-solid.
PACKAGING:
1 box: 8 bags of 1,750 Kg.
EVIDENCED INGREDIENTS:
Cremosissima Quick does contain vegetable fats.
RECIPE:
CREMOSISSIMA QUICK 350 gr
SUGAR 200 gr
WATER 1 lt
ADVANTAGES:
CREMOSISSIMA QUICK is a base, leading for the kind of its formula.
It allows getting an artisan gelato, much more creamy and softer than ever before.
The perfect balance of all the ingredients, including the by-products of milk and the fats,
enable to get a gelato with a very good texture and softness, just by adding some water
and sugar.
Moreover this formula allows to get a gelato with a delicate and clean cream taste, which is
ideal not only for making Fiordilatte but also expressly created in order to best exalt the
final gelato flavour you make with it.
The life cabinet of this gelato is very good even after a few days. As a matter of fact the
gelato remains perfectly creamy and scoopable.
7
DIAMANT 50 BASE
CODE REFERENCE:
01748 DIAMANT 50
MAIN CHARACTERISTICS:
ice cream powder base for hot processing
to obtain a long life gelato performer without loosing quality
PACKAGING:
1 carton: 8 bag of 2 kg.
EVIDENCED INGREDIENTS:
does not contain vegetable fats
contains powder milk
RECIPES:
Mix all the ingredients into the pasteurising machine and pasteurise using the programmed 85°C
temperature cycle.
Add the final mix with the requested flavor and freeze on the ice cream making machine.
ADVANTAGES:
- Neutral flavour: Diamant 50 base allows to exalt the final flavor of the gelato by adding
PreGel pastes.
- Smoothness/Creaminess: Diamant 50 base produces a very creamy, smooth and clean cut
gelato.
- Gelato long lasting: Diamant 50 base, even after several days, keeps the explained
advantages on the produced gelato and does not permit any volume or structure alterations.
- Overrun: 35%
8
DIAMANT 100 BASE
CODE REFERENCE:
1608 DIAMANT 100
MAIN CHARACTERISTICS:
Ice cream powder for the hot processing
to obtain a long life gelato performer without loosing quality
PACKAGING:
1 carton: 8 bag of 1,5 kg.
EVIDENCED INGREDIENTS:
Diamant 100 does contain vegetable fats
contains powder milk
RECIPE
MILK 1 lt
SUGAR abt 230 gr
DIAMANT 100 80-100 gr
ENRICHED RECIPE
MILK 1 lt
SUGAR 230 gr
DIAMANT 100 100 gr
PROTEINGEL 20 gr
CREAM 100 gr
ADVANTAGES:
- Base Diamant 100 allows to obtain a gelato particularly creamy and dense.
- Base Diamant 100 produces a clean cut gelato and exalts added flavour tastes .
- Base Diamant 100 causes a big rise of the volume of the finished gelato.
9
MAXIMAPAN 150
CODE REFERENCE:
07008 MAXIPAN 150
MAIN CHARACTERISTICS:
Product in powder for the hot processing of the bases.
PACKAGING:
1 carton: 8 bag of 1,5 kg.
EVIDENCED INGREDIENTS:
Maxipan 150 does contain vegetable fats
RECIPE
MILK 1 lt
SUGAR approximately 220 gr
MAXIPAN 150 150 gr
Base Maxipan 150 has to be pasteurized at 85°C.. Let mature the mixture, then freeze.
ADVANTAGES:
- Maxipan 150 base allows obtaining a gelato particularly creamy and dense.
- Maxipan 150 base produces a clean-cut gelato and exalts added flavour tastes.
- Maxipan 150 base causes a big volume rise of the finished gelato.
10
MAXIMASTRUTTURA 100 BASE
CODE REFERENCE:
05508 MAXIMASTRUTTURA 100
MAIN CHARACTERISTICS:
Product in powder for the hot processing of the bases.
PACKAGING:
1 carton: 8 bag of 1,5 kg.
EVIDENCED INGREDIENTS:
Maximastruttura 100 does contain vegetable fats
RECIPE
MILK 1 lt
SUGAR approximately 250 gr
MAXIMASTRUTTURA 100 100 gr
Base Maximastruttura 100 has to be pasteurized at 85°C. Let mature the mixture, then freeze.
ADVANTAGES:
- Maximastruttura 100 base allows obtaining a gelato particularly creamy and dense.
- Maximastruttura 100 base produces a clean-cut gelato and exalts added flavour tastes.
- Maximastruttura 100 base causes a big rise of the volume of the finished gelato.
11
VITTORIA SUPER 100 BASE
CODE REFERENCE:
08408 VITTORIA SUPER 100
MAIN CHARACTERISTICS:
ice cream powder base for hot processing to obtain an high quality milk base for gelato suggested
for fast consuming ice cream shops
PACKAGING:
1 carton: 8 bags of 1,5 kg each
EVIDENCED INGREDIENTS:
contains vegetable fats
RECIPES:
Mix all the ingredients into the pasteurising machine and pasteurise using the programmed 85°C
temperature cycle.
Add the final mix with the requested flavor and freeze on the ice cream making machine.
ADVANTAGES:
Warm taste: Vittoria Super improves the gelato with a warm taste feeling.
Smooth & Creamy: Vittoria Super base produces a creamy, smooth and very compact gelato
without loosing the typical freshness of the Italian gelato.
12
PREMIUM DARK CHOCOLATE
CODE REFERENCE:
07408 PREMIUM DARK CHOCOLATE
MAIN CHARACTERISTICS:
A complete, warm product that makes an extraordinary chocolate gelato for its creaminess and
shelf life, its highly and embracing chocolate flavour, similar to the feeling you get from plain
chocolate.
PACKAGING:
1 carton: 8 bag of 1,5 kg.
EVIDENCED INGREDIENTS:
Premium dark chocolate contains vegetable fats
RECIPE
MILK 800 gr
WATER 200 gr
SUGAR approximately 230 gr
PREMIUM DARK CHOCOLATE 250 gr
ADVANTAGES:
13
COLD PROCESSING
Ice cream & sorbet
bases
14
CHOCOLATE 200
CODE REFERENCE:
00548 CHOCOLATE 200
MAIN CHARACTERISTICS:
chocolate ice cream powder base for hot and cold processing to obtain the best quality chocolate
gelato.
PACKAGING:
1 carton: 8 bags x 2 Kg
EVIDENCED INGREDIENTS:
does not contain any vegetable fats
RECIPES:
Mix all the ingredients into the pasteurizing machine and pasteurize using the programmed 85°C
temperature cycle.
ADVANTAGES:
Chocolate 200 base produces a bitter chocolate taste gelato, with dark color and soft, smooth
structure.
Chocolate 200 eliminates the several problems, which the preparation of an home-made gelato
can imply.
It is practical in the utilization and it allows obtaining a very smooth gelato.
15
BIANCOLATTE SPRINT
CODE REFERENCE:
32301 BIANCOLATTE SPRINT BASE
MAIN CHARACTERISTICS:
Product in powder for cold and hot processing
PACKAGING:
1 carton: 12 bags of 1kg each.
EVIDENCED INGREDIENTS:
Biancolatte Sprint Base does contain vegetable fats
RECIPE
MILK 2,5 lt
BIANCOLATTE SPRINT 1 kg
Stir the content of the bag with the milk by a mixer, then put the mixture into the ice-cream
machine. To achieve the best result, let the mixture mature for abt. 30 minutes in a cool place
before freezing.
ADVANTAGES:
- Biancolatte Sprint follows the more and more widespread concept of the full practicality and
quickness of preparation.
- You need only to mix the ready powder with the milk, without the need to pasteurize. You will
obtain a base with a strong flavour of milk-cream and with thick and a creamy structure.
- The utmost easiness of preparation makes it perfect for all the occurrences, however allowing
obtaining a high quality product.
16
FIORPANNA
CODE REFERENCE:
02208 FIORPANNA
MAIN CHARACTERISTICS:
White base in powder for cold and hot processing
PACKAGING:
1 carton: 8 bags of 1,5 kg each
EVIDENCED INGREDIENTS:
Fiorpanna does not contain vegetable fats
RECIPES:
Cold processing with a strong flavour Hot processing with a strong flavour
MILK 1 lt MILK 1 lt
SUGAR 250 gr SUGAR 250gr
FIORPANNA 50 gr FIORPANNA 50 gr
CREAM 50 gr CREAM 50 gr
ADVANTAGES:
Fiorpanna allows obtaining a delicious gelato. The gelato made with this powder may be
served as it is or may be a top-quality base for all traditional pastes (especially
Granstracciatella Reale).
It has a strong flavour of fresh cream.
17
PANNAGEL
CODE REFERENCE:
02348 PANNAGEL
MAIN CHARACTERISTICS:
ice cream powder base for cold or hot processing
to produce quickly milk based gelato
PACKAGING:
1 carton: 8 bags of 2 kg each.
EVIDENCED INGREDIENTS:
does not contain vegetable fats
RECIPES:
Mix all the ingredients and let the liquid mix rest for half an hour.
Add the final mix with the requested flavor and freeze on the ice cream making machine.
ADVANTAGES:
18
TOTALBASE®
CODE REFERENCE:
09308 TOTALBASE
MAIN CHARACTERISTICS:
ice cream & sorbet powder base for cold or hot processing
to produce quickly an high quality milk or water based gelato (sorbet)
ONE BASE FOR ALL NEEDS
PACKAGING :
1 carton: 8 bags of 1,5 kg each.
EVIDENCED INGREDIENTS:
contains vegetable fats and milk powder
RECIPES:
Mix all the ingredients and let the liquid mix rest for half an hour.
Add the final mix with the requested flavor and freeze on the ice cream making machine.
ADVANTAGES:
19
LIMONE 50
CODE REFERENCE:
04048 LIMONE 50
MAIN CHARACTERISTICS:
Product in powder to prepare lemon gelato
PACKAGING:
1 carton: 8 bags of 2 kg each
EVIDENCED INGREDIENTS:
does not contain milk powder and vegetable fats.
RECIPES:
Dry mix powder and sugar, add water little by little and let the mixture mature for a few hours and
then let it freeze.
With the enriched recipe the gelato will keep its structure extremely well.
NEW RECIPE
ADVANTAGES :
Quality/Practicality allows to prepare an optimum gelato with the lemon flavor without the
use of fresh lemon juice. Standard quality of the final gelato is always granted at top level.
Convenience: the price is reasonable.
20
FRUTTOSA® (Sorbet powder base)
CODE REFERENCE:
02108 FRUTTOSA 50
MAIN CHARACTERISTICS:
sorbet powder base for cold or hot processing
the real sorbet; zero fat contains
PACKAGING :
1 carton: 8 bags of 2 kg.
EVIDENCED INGREDIENTS:
Do not contain powder milk either vegetable fat.
RECIPES:
COLD PROCESSING
21
FORTEFRUTTO: pure fruit concentrate paste.
IMPORTANT: For each tub add always about 10 gr. of SETAGEL and eventually 25-30 gr. of
FRIZZI or a little of lemon juice.
For a better result, let rest the mixture for two hour in order to let the fruit to fit the flavour to the
water and to let the stabilizers to hydrate in the best way.
Syrup helps to improve the structure of the sorbet. Icing process and oxidation phenomenon
should be reducing through concentrate syrup use. Syrups allow simplifying the mixture’s
preparation for the cream processing. Syrup should be maintained refrigerated.
Syrup preparation:
WATER 500 gr
FRUTTOSA 120 gr
SUGAR 650 gr
CONCENTRATED SYRUP 1270 gr
SUGGESTIONS:
Recipe: only with water: Amarena (sour cherry), Ananas (pineapple), Fragola (strawberry),
Fragolina (wild strawberry), Frutto della Passione (Passion Fruit), Lampone
(rasperry), Mango, Mela (apple), Mirtillo (blueberry), Mora, Papaja, Cedro,
Frutti di Bosco, (forest berries) Arancia (orange), Limone Mediterraneo,
Kiwi, Mandarino;
Recipe: water and milk: Albicocca (apricot), Banana, Fragola (strawberry), Melone (melon), Mirtillo
(blueberry), Pesca (peach) and acidity-less fruits.
ADVANTAGES :
Flavour: Fruttosa does not contain powder milk, neither vegetal fats. For this reason it is
possible to made the real Sorbetto/Sorbet (water based gelato).
Smoothness/Creaminess: with Fruttosa the gelato with the fruit flavor will stay creamy and
smoothness even at the same temperature of the ice cream at the cream flavor.
Quality: the more we can put fruits the more we can improve the quality of the gelato, but as
a result we have a prices rise.
23
NEUTRAL BASESOIA
CODE REFERENCE:
09408 NEUTRAL BASE SOYA
MAIN CHARACTERISTICS:
A powder mix based on Soya suitable for the preparation of both sorbets and premium gelato-
COLD processing.
PACKAGING:
1 carton: 8 bags of 2 kg. each.
EVIDENCED INGREDIENTS:
The Soya present in this product is not genetically modified. It does not contain common sugar but
fructose.
RECIPES:
A. PREMIUM ICE-CREAM
SOYA BASE 500 gr.
WATER 1 lt.
To obtain a flavoured premium ice cream, we suggest using just the following “Pre Gel Traditional
Pastes”:
CACAOPAT 70-100 gr./kg. (pure chocolate paste – sugar & milk free)
HAZELNUT 70-100 gr./kg. (pure hazelnut paste – sugar & milk free)
PISTACHIO SICILIA 70-100 gr./kg. (pure pistachio paste – sugar & milk free)
REGINA HAZELNUT 70-100 gr/Kg. (pure hazelnut paste – sugar & milk free)
CREMA NOCCIOLA 70-100 gr/Kg. (pure hazelnut paste – sugar & milk free)
Add to the mix (water+Base Soya) one of the paste according to their standard dosage.
Procedure: melt powder in water, add the shacked fruit and let the mixture stand for a couple of
hours. Then freeze.
ADVANTAGES :
24
FRUIT
FLAVOURS
25
FORTEFRUTTO (the pure paste of fruit)
REFERENCE:
AMARENA CHERRY C
APRICOT C/N
BANANA C/N
BILBERRY C/N
BLACKBERRY C/N
BLACKCURRANT N
CEDRO C
CIHERRY N
EXOTIC NS
FOREST BERRIES C/N
GOLDEN KIWI N
GRAPES C/N
GREEN APPLE C/N
KIWI C/N
MANDARIN N
MANGO ALPHONSO N
MARASCA SOUR CHERRY N
MEDITERRANEAN LEMON N
MELON C/N
ORANGE C/N
PAPAYA C/N
PASSIONFRUIT - MARACUJA C/N
PEACH C/N
PEACH MANGO N WITH VIT A..C.E.
PEAR N
PINEAPPLE C/N
PINK GRAPEFRUIT C/N
RASPBERRY C/N
STRAWBERRY C/N
WILD STRAWBERRY C
(C= with colorants, N= with natural colorants)
MAIN CHARACTERISTICS:
pure concentrate paste of fruit studied for the production of gelato & sorbet
NOTE:
Mandarin consisting of : MANDARIN I /MANDARIN II;
Mediterranean Lemon consisting of: LIMONFIORE/LIMONAGRO
PACKAGING:
1 carton: 2 can of 3 kg each.
USE OF FORTEFRUTTO
26
- Fortefrutto fruit pastes can be used with a 70 gr/kg dosage, or with a 30 gr/kg dosages if you
want to strengthen a gelato made with fresh fruits.
ADVANTAGES:
Flavor/Quality: fresh fruit, used to prepare the gelato, should not be always on the right
point; the final gelato could be good and colorful as not. Fortefrutto Pre Gel allows maintaining
constant the right color and the right flavor of final the gelato.
27
TANTAFRUTTA
REFERENCE:
ANANAS/PINEAPPLE
CILIEGIA/CHERRY
FRAGOLA/STRAWBERRY
FRUTTI DI BOSCO/FORREST BERRIES
MELA RENETTA/RENNET APPLE
PESCA/PEACH
MAIN CHARACTERISTICS:
PACKAGING:
1 carton: 2 can of 3 kg each.
ADVANTAGES:
A new line of pastes with a high fruit content to quickly make an excellent gelato with no need to
add fresh fruit.
28
THE
CLASSICAL
FLAVOURS
29
SUGGESTED FLAVOUR RECIPES: SUGGESTED DECORATIONS:
ALPENCARAMEL
White base mix kg 1
ALPENCARAMEL PreGel gr 25-30
AMARETTO
(Bitter almonds and cocoa)
White base mix kg 1 Decorate pan with whole or crumbled
AMARETTO PreGel gr 50 macaroons.
BUBBLE GUM
White base mix kg 1 Variegate with CORIANDOLINE Pre Gel
BUBBLE GUM PreGel gr 35 Strawberry or Lemon flavors.
CACAOPAT
White base mix kg 1
CACAOPAT PreGe gr. 70-100
CANNELLA
(Cinnamon)
White base mix kg 1
CANNELLA PreGel gr 25-35
CAPPUCCINO/LATTE MACCHIATO
White base mix kg 1
LATTE MACCHIATO PreGel gr 50
CARAMAO MOU
White base mix kg 1
CARAMAO PreGel gr 25-30
CARAMEL
White base mix kg 1 Decorate with TOPPING CARAMEL PreGel.
CARAMEL PreGel gr 20-35
CASSATA SICILIANA
(With pieces of candied fruit)
White base mix kg 1 Decorate with pieces of chocolate.
30
CASSATA SICILIANA PreGel gr 175
CIAMBELLA
(Italian style plum-cake)
White base mix kg 1 Decorate with pieces of sponge-cake.
CIAMBELLA PreGel gr 50
CIOCCOLATINO
(chocolate sweets)
White base mix kg 1 Variegate with GRANSTRACCIATELLA
CIOCCOLATINO PreGel gr 70 REALE PreGel or with CORIANDOLINE Pre Gel.
CIOCCOLATO BIANCO
(White Chocolate)
White base mix kg 1 Variegate with CORIANDOLINE Pre Gel
CIOCCOLATO BIANCO PreGel gr 70 white chocolate flavour.
In order to obtain KINDER flavour variegate
with Arabeschi DONATELLA
CIOCCOLATO ALL’ARANCIO
(Orange Chocolate)
White base mix kg 1
CIOCCOLATO ALL’ARANCIO PreGel gr 50
COCCO
(Coconut) « BOUNTY flavor »
White base mix kg 1 variegate with ARABESCHI DONATELLA
COCCO PreGel gr 70 PreGel.
COLA
Cola paste gr 50
Fruttosa gr 50
Sugar gr 300
Water lt 1
31
CREMA CAFFE’
White base mix kg 1
CREMA CAFFE’ gr 35-40
CONFETTO
White base mix kg 1
CONFETTO Pregel gr 100
CREMA ALL’UOVO
(Egg Cream)
White base mix kg 1
CREMA ALL’UOVO PreGel gr 70
CREMA FIORENTINA
(Italian Specialties)
White base mix kg 1 Decorate the surface and the inner with
CREMA FIORENTINA PreGel gr50-60 JOLLY CROCCANTE PreGel.
CREMA LIMONE
White base mix kg 1 Ripple with ARABESCHI FRAGOLISSIMA
CREMA LIMONE PreGel gr 70 PreGel.
CREMA NOCCIOLA
(Hazelnut cream)
White base mix kg 1
CREMA NOCCIOLA PreGel gr 70
32
CREMA PISTACCHIO
(Special pistachio)
White base mix kg 1
CREMA PISTACCHIO PreGel gr 70
CROCCANGELO
(Crunch)
White base mix kg 1
CROCCANGELO PreGel gr 70-100
CROCCANTINO
(Crunch and rum)
White base mix kg 1 JOLLY CROCCANTE Pre Gel.
CROCCANTINO PreGel gr 70
DONATELLA
(Cream of Chocolate and Hazelnut) « ROCHER flavor »
White base mix kg 1 Variegate with Arabeschi DONATELLA
DONATELLA PreGel gr 120 ROCK
GIANDUIA
(Chocolate with hazelnut flavor)
White base mix kg 1 (If it gets hard, add 50 gr. of sugar)
GIANDUIA PreGel gr 85
LIQUIRIZIA
(Liquorice)
White base mix kg 1
LIQUIRIZIA PreGel gr 70
MALAGA
(Rum and raisin)
White base mix kg 1
MALAGA PreGel gr 70
33
MANDORLA
(Roasted Almond)
White base mix kg 1 Decorate with pieces of almonds.
MANDORLA TOSTATA PreGel gr 70-100
MARRON GLACE’
(Chestnut)
White base mix kg 1
MARRON GLACE’ PreGel gr 70
MIELE
(Honey)
White base mix kg 1
MIELE PreGel gr 100
MENTA
(White or green mint)
White Base mix kg 1 « AFTER EIGHT flavor »
MENTA PreGel gr 35 Variegate gelato with STRACCIATELLA
NOCCIOLA P.(fine-granulated)
(Hazelnut P.)
White base mix kg 1 If it tends to harden, add 50 gr of sugar or
NOCCIOLA PreGel gr 70 dextrose and a little spoon of Vellutina
PreGel.
We advise to add some toasted hazelnuts or
granular hazelnuts into the pan or variegate
with ARABESCHI DONATELLA PreGel or
ARABESCHI PRALINE HAZELNUT
NOCCIOLA REGINA
White base mix kg 1
NOCCIOLA REGINA PreGel gr 80-120
NOCE
(Walnut)
White base mix kg 1 Decorate with nut coated with burnt sugar
NOCE PreGel gr 70
34
PANNACOTTA
(Cooked cream)
White base mix kg 1 Variegate with TOPPING CARAMEL PreGel.
PANNACOTTA PreGel gr 100
PANNAPANNA
White base mix kg 1
PANNAPANNA PreGel gr 35
PISTACCHIO (fine)
White base mix kg 1 Decorate with pistachios.
PISTACCHIO (fine) PreGel gr 25-35
PISTACCHIO(granulated)
White base mix kg 1 Decorate with pistachios.
PISTACCHIO (granulated) PreGel gr 25-35
PISTACCHIO SICILIA
White base mix kg 1
PISTACCHIO SICILIA PreGel gr 70-100
PRONTOCIOCC
White base mix kg 1
PRONTOCIOCC PreGel gr 100
TIRAMISU’
(Italian Specialties)
White base mix kg 1 Powder pan with cacao. Add, eventually in
TIRAMISU’ PreGel gr 80 layers, finger-biscuits or sponge-cake
soaked with ZUPPI CAFFE’ PREGEL.
35
TORRONE
(Almond Nougat)
White base mix kg 1 Decorate with pieces of almond nougat.
TORRONE PreGel gr 70
TORTA DI MELE
(Apple Pie)
White base mix kg 1 Variegate with ARABESCHI TORTA DI
TORTA DI MELE PreGel gr 50 MELE PreGel.
VANIGLIA ANTICA
(Old fashioned Italian vanilla cream)
White base mix kg 1
VANIGLIA ANTICA PreGel gr 25-35
ZABAJONE (egg,wine)
White base mix kg 1 Decorate with TOPPING ZABAJONE PreGel.
ZABAJONE PreGel gr 80-90
ZUPPA INGLESE
(Italian Specialty)
White base mix kg 1 Divide with 2 layers of sponge-cake soaked
ZUPPA INGLESE PreGel gr 25-35 with ZUPPI ALKERMES Pre Gel.
Optional: add some STRACCIATELLA PreGel
or ARABESCHI CIOCCOLATO FONDENTE
36
SPRINT
PRODUCTS
37
SPRINT PRODUCTS
The use of the sprint products allows obtaining, quickly, an high quality gelato with a warm and
full taste feeling.
It is a further possibility that let the ice-cream maker to vary his offer of products with a very small
effort: it is decided to insert the flavor at the last moment, even though it is guaranteed an
excellent result.
AGRUMACE SPRINT
REFERENCE:
32801 AGRUMACE SPRINT
MAIN CHARACTERISTICS:
Complete product to prepare a gelato with a citrus flavour, fresh, summery and rich in vitamins.
PACKAGING:
1 carton: 12 bags of 1,1 kg each.
RECIPE:
WATER 2,5 lt
AGRUMACE SPRINT 1,1 kg
Pour the contents of the bag in the water, shake with a mixer, then pour into the gelato machine.
To achieve the best result, let the mixture mature for abt. 30 minutes in a cool place before
freezing.
38
WATERMELON SPRINT
REFERENCE:
31701 WATERMELON SPRINT
MAIN CHARACTERISTICS:
Complete product, in powder, for a cold processing watermelon gelato, with a very natural and
fresh taste and an inviting red colour.
PACKAGING:
1 carton: 12 bags of 1,2 kg each.
RECIPE:
WATER 1lt
WATERMELON SPRINT 450 g
Mix the powder of a bag with water and fresh fruits by using a whisk and let the mix rest 30
minutes. Then pour the mix into the gelato machine.
ADVANTAGES
This product is especially suitable for the summer time since you prepare it very quickly. You get a
very fresh watermelon gelato also without adding fresh fruit.
As a matter of fact, it’s not easy to find a very tasteful and good watermelon.
39
GREEN APPLE SPRINT
REFERENCE:
35301 GREEN APPLE SPRINT
MAIN CHARACTERISTICS:
Complete product to quickly prepare sorbet with the fresh, pleasantly tart flavour of apple.
PACKAGING:
1 carton: 12 bags of 1,1 kg each.
RECIPE:
WATER 2,5 lt
GREEN APPLE SPRINT 1,1 kg
Stir the contents of the bag in the water by a mixer, then pour the mixture into the ice-cream
machine. To achieve the best result, let the mixture mature for abt. 30 minutes in a cool place
before freezing.
REFERENCE:
32101 PINK GRAPEFRUIT SPRINT
MAIN CHARACTERISTICS:
A complete product in powder to prepare a pink grapefruit sorbet (cold processing). Rich in
vitamins and thirst quenching, it is excellent for fruit gelato sundaes, too.
PACKAGING:
1 carton: 12 bags of 1,2 kg each.
RECIPE:
WATER 1 lt
PINK GRAPEFRUIT SPRINT 450 gr
WATER 1,8 Kg
PINK GRAPEFRUIT SPRINT 1,2 Kg
PINK GRAPEFRUIT JUICE 1,2 Kg
Stir the contents of the bag in the water and fruit by a whisk; let the mixture mature for abt. 30
minutes, then pour the mixture into the ice cream machine.
40
COFFEE SPRINT
REFERENCE:
09601 COFFEE SPRINT
MAIN CHARACTERISTICS:
Complete product to rapidly prepare a coffee gelato.
PACKAGING:
1 carton: 12 bags of 0,920 kg each.
RECIPE:
MILK 2,5 lt
CAFFE’ SPRINT 0,920 kg
Pour the contents of the bag into the milk , shake with a whisk ,then pour the mix into the gelato
machine. An addition of coffee espresso strengths and rounds the gelato taste.
CAFFE’ SPRINT allows to prepare very quickly a coffee gelato with a full and unique flavour.
CHOCOLATE SPRINT
REFERENCE:
32401 CHOCOLATE SPRINT
MAIN CHARACTERISTICS:
Complete product in powder for cold processing; it allows to get a very good tasty and creamy
chocolate gelato just adding some milk.
PACKAGING:
1 carton: 12 bags of 1kg each.
RECIPE:
MILK 2,5 lt
CHOCOLATE SPRINT 1 kg
Pour the contents of the bag into the milk, shake with a mixer, then pour into the gelato machine.
To achieve a better result, let the mixture mature for abt. 30 minutes in a cool place before
freezing.
ADVANTAGES
With Chocolate Sprint you get a good quality gelato very quickly, making it easier for the gelato
maker.
41
COCCO SPRINT
REFERENCE:
06901 COCCO SPRINT
MAIN CHARACTERISTICS:
Complete product in powder for cold processing; it allows to get a very good tasty and creamy
coconut gelato just adding some milk and cream.
PACKAGING:
1 carton: 12 bags of 0,920 kg each.
RECIPE:
Pour the contents of the bag into the milk and the cream, shake with a mixer, then pour into the
gelato machine. To achieve a better result, let the mixture mature for abt. 30 minutes in a cool
place before freezing.
ADVANTAGES
With Cocco Sprint you get a good quality gelato very quickly, making it easier for the gelato
maker.
LIMONCELLO SPRINT
REFERENCE:
09001 LIMONCELLO SPRINT
MAIN CHARACTERISTICS:
A complete, yellow-coloured product that only needs water adding for an exquisite “limoncello”
gelato.
The result is a very fresh, aromatic, soft and exclusive taste.
PACKAGING:
1 carton: 12 bags of 1,100 kg each.
RECIPE:
Please melt the powder, possibly in lukewarm water, strongly mixing by a whisk. Then let the mix
rest some hours before freezing.
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LEMON SPRINT
REFERENCE:
09701 LEMON SPRINT
MAIN CHARACTERISTICS:
Complete product for a quick preparation of a creamy lemon gelato; Lemon Sprint is suitable for a
creamy lemon gelato and for soft gelato.
PACKAGING:
1 carton: 12 bags of 1,100 kg each.
RECIPE:
To achieve the best results let the powder melt away in lukewarm water, stirring with a whisk. Let
the mixture mature for a few hours and then let it freeze. By choice, you may add the juice of 2 or
3 lemons.
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MASCARPONE IMPERIALE SPRINT
REFERENCE:
05001 MASCARPONE IMPERIALE SPRINT
MAIN CHARACTERISTICS:
A complete product that only needs milk and cream adding to quickly prepare a mascarpone
flavoured gelato.
PACKAGING:
1 carton: 12 bags of 1 kg each.
RECIPES:
Stir the content of the bag with warmish milk and with cream ( in the case of the second recipe)
by a mixer, then pour the mixture into the gelato machine. To achieve the best result, let the
mixture mature for abt. 30 minutes in a cool place before freezing.
This gelato which reproduce faithfully the mascarpone flavour can be laced with a little quantity of
Pasta Tiramisu (30g/1 lt of milk) if you want to obtain Mascarpone gelato with Tiramisù flavour.
SUGGESTIONS
Variegate with Arabeschi Cristalberry PreGel if you want to obtain a combination very suitable for
the Mascarpone Imperiale Sprint flavour. You can also decorate with Coffee Topping.
ADVANTAGES
- It is a cream with a strong mascarpone flavour without the need of addition of fresh
mascarpone.
- Mascarpone Imperiale Sprint goes well with many Variegati and allows the preparation of
different high-quality specialties.
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OROCREAM SPRINT
REFERENCE:
05201 OROCREAM SPRINT
MAIN CHARACTERISTICS:
Complete product in powder for cold processing; it allows to get a very good tasty (custard) cream
gelato just adding some milk and cream.
PACKAGING:
1 carton: 12 bags of 1 kg each.
RECIPES:
OROCREAM SPRINT 1 kg
MILK 2,5 lt
OROCREAM SPRINT 1 Kg
MILK 2 lt
CREAM 500 gr
Stir the contents of the bag with the milk and the cream by a mixer, then pour the mixture into
the ice-cream machine. To achieve the best result, let the mixture mature for about 30 minutes in
a cool place before freezing.
SUGGESTIONS
- Variegate with Arabeschi Cristalberry PreGel.
- Variegate with Arabeschi Cristalberry and decorate with Coriandolina Yellow (lemon).
- Variegate with Arabeschi Ciliegia kirsh
- Variegate with Arabeschi Apricot
- Variegate with Arabeschi Plum
- Variegate with Arabeschi Pepitone Crunch
It is suggested to keep Arabeschi Cristalberry, Cherry, Plum, Apricot and Pepitone Crunch in a cool
place or in a refrigerator in order to avoid that the difference of temperature between gelato and
Arabeschi become so high as to melt the gelato in the point of contact.
ADVANTAGES
As always, cream gelato is one of the most popular flavours, but somehow troublesome.
The addition of eggs, with the new laws of HACCP is certainly a critical moment. The product must
be
Pasteurized carefully and the shelf life of the product is anyway very limited with the result that
often there is a waist of product. With Orocream PreGel finally there is the possibility to obtain an
high quality product, safe and easy to use. Orocream PreGel has the taste of classic cream,
delicate and balanced like the one obtained traditionally but with all the advantages of the ready
to use product.
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RICE CAKE SPRINT
REFERENCE:
33001 RICE CREAM SPRINT
MAIN CHARACTERISTICS:
Complete product in powder for the preparation of rice cake flavour gelato
PACKAGING:
1 carton: 12 bags of 1 kg each.
RECIPES:
Pour the contents of the bag into the boiling milk, leave the mixture to stand for about 30 minutes,
then stir with a mixer and pour into the ice cream making machine.
Add grated orange or lemon peels to personalize the product or ripple it with Stracciatella when
you take it out of ice-cream making machine.
ADVANTAGES
The preparation of a rice cake flavoured gelato has always implied overcoming some technical
difficulties such as trying to prevent the rice grains from getting too hard or too soft and therefore
tasteless.
Using Rice Cake Sprint it is possible to get easily and quickly a tasty gelato reproducing exactly the
taste of the Emilian rice cake and with a lot of tiny pieces of rice. A delicate and natural flavour for
new and attractive proposals to be presented in the ice cream parlour.
VANILLA SPRINT
REFERENCE:
32501 VANILLA SPRINT
MAIN CHARACTERISTICS:
Complete product in powder for cold processing; it allows to obtain a creamy vanilla flavour gelato
just adding some milk.
PACKAGING:
1 carton: 12 bags of 1 kg each.
RECIPES:
VANILLA SPRINT 1 Kg
MILK 2,5 lt
Stir the content of the bag with the milk by a mixer, then pour the mixture into the ice-cream
machine. To achieve the best result, let the mixture mature for about 30 minutes in a cool place
before freezing.
ADVANTAGES.
With Vanilla Sprint you get a good quality gelato very quickly, making it easier for the gelato
maker.
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YOGURSPRINT
YOGURSPRINT FOREST BERRIES
REFERENCE:
32901 YOGURSPRINT
32701 YOGURSPRINT FOREST BERRIES
MAIN CHARACTERISTICS:
Complete products to quickly prepare a creamy and strong yoghurt flavoured gelato and a forest
berries flavoured yoghurt gelato.
PACKAGING:
1 carton: 12 bags of 1 kg each.
RECIPES:
YOGURSPRINT
YOGURSPRINT FOREST BERRIES 1 Kg
MILK 2,5 lt
Or
YOGURSPRINT
YOGURSPRINT FOREST BERRIES 1 Kg
MILK 2 lt
FRESH YOGHURT 0,5 lt
Stir the content of the bag with the milk by a mixer, then pour the mixture into the ice-cream
machine. To achieve the best result, let the mixture mature for about 30 minutes in a cool place
before freezing.
ADVANTAGES.
PreGel yogurt has always been a classic speciality in all the ice-cream parlours.
With PreGel Yogursprint and Forest berries Yogursprint, it is possible to obtain easily and
quickly the high quality traditional yoghurt flavour. This product belongs to the wide range of
PreGel Sprint items, by which you get a very high quality gelato with the minimum effort.
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SOYA COFFEE SPRINT
SOYA CHOCOLATE SPRINT
REFERENCE:
05301 SOYA COFFEE SPRINT
05801 SOYA CHOCOLATE SPRINT
MAIN CHARACTERISTICS:
Complete products to quickly prepare a coffee flavoured soya gelato and a chocolate flavoured
soya gelato.
PACKAGING:
1 carton: 12 bags of 1,250 kg each.
RECIPES:
Stir the content of the bag with the water by a mixer, then pour the mixture into the ice-cream
machine. To achieve the best result, let the mixture mature for about 30 minutes in a cool place
before freezing.
ADVANTAGES.
With Soia Chocolate and Soia Coffee Sprint it is very easy to get a delicious and creamy
chocolate or coffee soia-gelato, suitable for all those who much care about their health.
As well as PreGel Soia Base, Soia Chocolate and Soia Coffee Sprint are obtained with GMO
free soia, that is to say not genetically modified, and the only kind of sugar inside is fructose.
With these products, therefore, you get a gelato particularly suitable for:
- People allergic to lactose.
- People who must be careful about the cholesterol quantity in the food (think about the gelato
you get is cholesterol free, and do consider also the beneficial soya effects on contrasting
hypercholesterolemia).
- People who cannot eat any aliment containing saccharose.
- All the people who want to be fit without giving up the pleasure of eating a good gelato.
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QUARCREAM SPRINT
REFERENCE:
05901 QUARCREAM SPRINT
MAIN CHARACTERISTICS:
Complete product to prepare a gelato with the taste of fresh cheese obtained with milk enzymes.
PACKAGING:
1 carton: 12 bags of 0,920 Kg each.
RECIPE:
Stir the contents of the bag with the milk and the cream by a mixer, then pour the mixture into
the ice cream machine. To achieve the best result, let the mixture mature for abt 30 minutes in a
cool place before freezing. The addition of quark boosts and rounds the taste of gelato.
SUGGESTIONS:
Variegate with ARABESCHI FRAGOLISSIMA.
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